Stretchable zein-coated alginate fiber for aligning muscle cells to artificially produce cultivated meat

IF 6.3 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY NPJ Science of Food Pub Date : 2024-02-19 DOI:10.1038/s41538-024-00257-y
Dayi Jeong, Goo Jang, Woo Kyung Jung, Yong Ho Park, Hojae Bae
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Abstract

Numerous studies have explored the cultivation of muscle cells using non-animal materials for cultivated meat production. Achieving muscle cell proliferation and alignment using 3D scaffolds made from plant-based materials remains challenging. This study introduces a technique to culture and align muscle cells using only plant-based materials, avoiding toxic chemical modifications. Zein-alginate fibers (ZA fibers) were fabricated by coating zein protein onto alginate fibers (A fibers). Zein’s excellent cell compatibility and biodegradability enable high cell adhesion and proliferation rates, and the good ductility of the ZA fibers enable a high strain rate (>75%). We demonstrate mature and aligned myotube formation in ZA fibers, providing a simple way to align muscle cells using plant-based materials. Additionally, cultivated meat was constructed by assembling muscle, fat, and vessel fibers. This method holds promise for the future mass production of cultivated meat.

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可拉伸的藻酸盐纤维,用于排列肌肉细胞以人工生产培养肉
许多研究都在探索使用非动物材料培养肌肉细胞,以生产培养肉。使用植物基材料制成的三维支架实现肌肉细胞增殖和排列仍然具有挑战性。本研究介绍了一种仅使用植物基材料培养和排列肌肉细胞的技术,避免了有毒化学修饰。通过在海藻酸纤维(A 纤维)上涂覆玉米蛋白,制成了玉米蛋白-海藻酸纤维(ZA 纤维)。玉米蛋白具有极佳的细胞兼容性和生物可降解性,因此细胞粘附率和增殖率都很高,而ZA纤维的良好延展性使其具有很高的应变率(75%)。我们展示了ZA纤维中成熟和排列整齐的肌管形成,为使用植物基材料排列肌肉细胞提供了一种简单的方法。此外,我们还通过组装肌肉、脂肪和血管纤维构建了培养肉。这种方法有望在未来大规模生产培养肉。
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来源期刊
NPJ Science of Food
NPJ Science of Food FOOD SCIENCE & TECHNOLOGY-
CiteScore
7.50
自引率
1.60%
发文量
53
期刊介绍: npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food. The journal will support fundamental studies that advance the science of food beyond the classic focus on processing, thereby addressing basic inquiries around food from the public and industry. It will also support research that might result in innovation of technologies and products that are public-friendly while promoting the United Nations sustainable development goals.
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